KR101748948B1 - Fermented Moringa beverage and method thereof - Google Patents

Abstract

The present invention relates to a method for producing a honeycomb structure comprising the steps of: (A) preparing a mortar to have a moisture content of 4 to 6% after collecting and washing Moringa leaves, (2) (C) mixing the fermented product obtained in step (C) with the mixture of step (B), step (B), step (B), honey and purified water in a fermentation vessel for 6 months, (D) a step (D) of obtaining a molten fermented beverage in the molten liquid portion, and a step (E) of aging the molten fermented beverage obtained in the step (D) for 1 to 6 months And a moringa fermented beverage produced by using the method, thereby making it possible to easily ingest Moringa, which contains excellent nutrients and excellent functional ingredients.

Description

Moringa fermented beverage and its production method (Fermented Moringa beverage and method thereof)

The present invention relates to a method for producing a fermented beverage using a moringa, and more particularly, to a method for producing a fermented beverage by using a Moringa tea, mixing Moringa tea leaves with honey and purified water at a ratio of 1: 1: And a method for producing the fermented beverage.

While recent economic developments have led many people to enjoy abundant life, westernization of diet and decrease in activity have put them at risk for weight gain, atherosclerosis, hypertension and diabetes. These chronic degenerative diseases are recognized as a serious problem not only because of the rapid increase in the number of patients but also because the age of disease is gradually lowered. As a result, there is a growing interest in health foods that can prevent and prevent these diseases.

To date, health foods containing functional substances have been known to excellently contain the nutrients necessary for the human body or to help prevent and cure diseases, and as a result of the development of communication and trade, Functional health foods are being introduced in Korea.

Among them, Moringa oleifera , a tropical plant, is a leguminous plant, which can be used for food as well as leaves and fruits as well as whole trees. It lives evenly in tropical and subtropical regions including northern India and the Philippines. Moringa contains a large amount of inorganic inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur and glutathione and a small amount of elemental inorganic substances such as iron, zinc, copper, manganese and selenium, and zeatin, quercetin, It contains more than 90 nutrients, including 18 amino acids and vitamins, as well as functional trace elements such as sitosterol, caffeoylquinic acid and camphor.

As such, Moringa contains a wide variety of nutrients as well as relatively high nutrient levels compared to other vegetables and vegetables. It has seven times as much vitamin C as the orange, 11 times as much vitamin A as the spinach, 25 times as much iron as the egg, Magnesium in the belly, 14 times as much calcium in milk, twice as much amino acid as black vinegar, 30 times as much R-amino acid as brown rice.

In addition, Mouring is effective in preventing hypercholesterolemia, anti-inflammatory effect, improving vision, normalizing blood pressure, improving skin health, improving digestive function, strengthening immune system, improving atopy, preventing wrinkles and aging, improving wound healing, It has excellent antioxidant properties and has 46 antioxidants and 36 antioxidants, making it one of the best natural antioxidants.

Despite these excellent functions, Moringa has difficulties in mass production in Korea, like other tropical plants. For this reason, Moringa leaves used in Korea are mostly imported from Southeast Asia, which is a cultivated land. In order to prolong the distribution period, Moringa leaves are imported after being harvested, dried or imported into powder or ring form. However, the dried leaves have a lower nutrient content than the moringa leaves, so that the maximized function of the moringa leaves is difficult to expect and there is a limitation in using them as raw materials for the production of other forms of food containing moringa leaves there was.

In addition, the method of taking Moringa leaves is to mix Moringa leaf powder with water for reproduction or to mix with soy milk, milk, yogurt, yogurt and honey to reduce bitter taste. However, Moringa leaf powder, which is a major ingesting form, has a problem in taste because it is very limited in consumption method, and therefore it is low in consumer preference. Therefore, it is necessary to study a method for efficiently consuming and utilizing Moringa, a tropical herb having excellent functions such as nutrients and antioxidants, and using it as a raw material for food manufacturing through primary processing.

On the other hand, fermented beverages have been recently made using various fruit and vegetables to dilute them in water to be used for drinking or cooking food. Fermented beverages which are fermented for a certain period of time by mixing with a certain ratio of sugar, plum, omija, or herbaceous material with sugar, etc., not only produce a special flavor and aroma of the food during fermentation, And it is widely used because it is able to ingest nutrition of fermenting bacteria such as yeast and lactic acid bacteria which are increased during the fermentation process.

Korean Patent Laid-Open Publication No. 10-2013-0088224 discloses a method for producing a moringa seed extract by preparing an extract from germinated moringa seeds or using a subcritical extraction method to produce various kinds and effects And a composition for external application for skin which can exhibit higher efficacy by using the extract. Korean Patent Laid-Open Publication No. 10-2014-0143655 discloses a method of treating cancer with a natural anticancer drug because it has low toxicity to normal cells, exhibits excellent toxicity to cancer cells, is water-soluble and easily absorbed into cells, Discloses a composition for treating or preventing cancer comprising an aqueous extract of Moringa oleifera leaf which can be used for development as an active ingredient and a method for preparing an extract of Moringa leaf effective for anti-cancer. Korean Patent No. 10-1408837 discloses a composition comprising 20 to 40% by weight of an extract of Moringa leaf extracted with 10 to 20% by weight of a Moringa leaf powder based on the total weight of the extract, based on the total weight of the Moringa leaf extractable drink composition; 0.05-0.3 wt% stevioside; 1 to 10% by weight of lemon concentrate; 0.08 ~ 0.10 weight 0.08 ~ 0.10 weight% mixed powder of eight vitamins; And a residual water amount, and a process for producing the same. Korean Patent Registration No. 10-1193120 discloses a method for producing a corn starch composition comprising the steps of forming a Moringa coagulant composition by mixing a Moringa leaf powder or a Moringa leaf powder with a coagulant, washing and soaking the soybeans, Separating the beans and forming soymilk; adding the moringa coagulant composition to the soymilk to form a soymilk composition containing Moringa leaves; It is made by molding water into a molding mold and pressing molding to form tofu containing Moringa leaf. It is produced by keeping the unique taste of tofu, so that the moringa leaves have a nutritional and physiological function, Containing tofu and a process for producing the same. However, the above-mentioned inventions utilize the dried meringue leaves through various processes. The meringue leaves according to the present invention can be manufactured in the form of a meringue tea using a method of kneading or steaming the meringue leaves of the present invention, The Moringa fermented beverage of the present invention and the method of producing the same, which can improve the consumer's preference by reducing the bitter taste unique to Moringa leaf and making it easy to utilize the nutrition of Moringa, Respectively.

The moringa fermented beverage according to the present invention and the method for producing the fermented beverage according to the present invention can be used to reduce the bitter taste while improving the flavor while minimizing the nutrient destruction of the Moringa leaf, To make a fermented beverage after manufacturing Moringa tea to satisfy consumers' preferences, and to provide a method that can easily utilize nutritious moringa.

In order to accomplish the above object, the present invention provides a method for preparing a honeycomb structure, comprising the steps of: (A) preparing a moring iron so as to have a moisture content of 4 to 6% after collecting and washing the moringa leaves; (C) a step (B) of mixing the purified water in a weight ratio of 1: 1: 1, a step (B) of adding a mixture of the mortar, honey and purified water to the fermentation vessel and fermenting the mixture for 6 months, (D) a step (D) of filtering the fermented fermented product to obtain a moringa fermented beverage in a liquid portion by screening the beverage; and (E) a step of aging the Moringa fermented beverage obtained in the step (D) for 1 to 6 months Wherein the fermented beverage comprises a fermented beverage.

Although Moringa according to the present invention has excellent nutrients and excellent functional ingredients through its fermented beverage and its preparation method, it is very advantageous to modern people, and it is produced in tropical and subtropical regions and imported into Korea as a simple dry leaf form, It is useful for the national health and functional foods industry because Koreans can easily ingest Moringa, which is provided in the form of ina leaves and dried leaves.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf.
Fig. 2 is a schematic diagram showing a process for producing a molten tea leaf tea
3 is a schematic view showing a manufacturing process of a Moringa fermented beverage.

The present invention relates to a Moringa fermented beverage made by using a Moringa leaf which is known to have excellent nutritional composition and excellent in anticancer activity and hyperlipidemia treatment and prevention by containing a large amount of health ingredients, and a production method thereof.

Moringwood produced in subtropical or tropical regions is generally used as a simple dry leaf form and imported into Korea. The production of fermented beverages using Moringa is also very difficult because of its low moisture content when it is made with Moringa leaves that are simply dried leaves. Unlike tea, which is concerned with hot water, even with syrup, It has been difficult to utilize it by leaching. Accordingly, the present invention provides a method for producing a fermented beverage, comprising: (a) preparing a fermented beverage by making a fermented beverage or a steamed beverage in the form of a fermented beverage It was made available for drinking and food. Hereinafter, the present invention will be described in detail with reference to specific examples.

The Moringa fermented beverage includes a step (A) for making a Moring tea, a step (B) for mixing Moringa tea leaves and honey and a purified water at a ratio of 1: 1: 1, a first aging step (C) (D), and a second aging step (E).

(A). Steps for making the Moring train

1. Manufacture of Moringa bamboo tea

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf. The manufacturing process of the Moringabucho tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). Moringa leaves have acute side of the leaf stem like acacia leaves, but when they approach to the lower part of leaf stem, secondary leaf stems occur on left and right leaves, Leaves face to side. At this time, the tea leaves can be used in both the stem and the petiole, but only the petiole except the stem can be used. In this example, since the leaf stem contains many unique nutrients and functional ingredients, leaf stem was collected and used.

The collected meringue leaves are washed in clean water (S200). Washing is preferably performed 2 to 3 times. The washed Moringa leaves are bundled 5 to 7 times and hang upside down and remove the moisture from the shade for 2 to 3 days by drying or remove the external moisture with a dry cloth. If there is a lot of water on the outside, when the meringue leaves are turned, the external moisture is turned into steam by hot heat, so that it can affect the meringue leaf, so that it can bloom the leaf. Therefore, It is necessary to remove the external moisture of the leaves.

The washed Moringa leaf is firstly poured in a pot-boiling pot (S300). The temperature of the frying pan is determined by the type, quantity and moisture content of the frying pan. The frying temperature of the frying pan is lower than that of the green tea leaves. However, when the first squeezing is performed at too low a temperature, it is necessary to heat at a sufficiently high temperature since the beverage is left in the stem and the beverage remains in the stem and undesirable fermentation occurs. The first round is usually carried out at 80 to 90 ° C.

If the temperature of the frying pan goes up to 80-90 ° C, the moling leaves prepared in S300 are squeezed by pressing the leaves, turning, rubbing and scattering. 5 to 10 minutes, while running out of the foot is removed to room temperature and rub it. The cell structure of the moringa leaves is destroyed in an appropriate state to remove the activity of the beverage causing the oxidation and form the moringa leaves. At this time, the bitter taste is removed to some extent, and the savory flavor is added. Ribs should be applied for 10 ~ 15 minutes. After finishing the rubbing, spread the Moringa leaf widely and leave it at room temperature for 10 ~ 15 minutes to remove moisture and dry it. Drying should be done in the shade for 1-2 days.

When the first smoothing step (S300) is finished, the second smoothing step (S400) is performed. The process is the same as that of the first batch, but the temperature is preferably 200 to 250 ° C., preferably 200 to 220 ° C., for 10 to 15 minutes. After finishing the finishing process, finish the second finishing step by drying for 10 ~ 25 minutes at room temperature for 10 ~ 15 minutes like the first finishing step. Through this process, it is adjusted to the removal of beverage activity and the appropriate moisture content in the first frying step, and the more the process is performed, the lower the bitter taste and the flavor of the moringa tea.

When the second smoothing step (S400) is finished, the third smoothing step (S500) is performed. The third step is to bake for 30 to 40 minutes at a relatively low temperature of 100 to 200 ° C, bake for 10 to 15 minutes, and leave to dry for 10 to 25 minutes.

For the mass production of the Mouring chute, a kneading machine is used. The sieving machine is a batch type and continuous type. The batch type is a semi-elliptic pot. The green leaf is put at a temperature of 80 ~ 90 ℃ and the meringue leaves are stirred by hand. Deactivate the beverage with steam. When the foot odor disappears, the temperature is lowered gradually. On the other hand, the continuous type is a machine made up of two cylinders and one pot, or one cylinder and two pots, at a temperature of about 80 to 90 ° C., and the cylinder and the pot are set at different temperatures, It is.

Depending on the moisture content remaining on the used leaves, the second sublimation step (S400) may be performed two to four times. In the case of Moringa leaves, the number of times of pilling is preferably 3 to 5 times, but it is not limited thereto. Depending on the kinds of leaves, the final moisture content may be 4 to 6%, and the specific pungent or bitter taste You can control the number of times it is turned off for removal.

The meringa leaves that have been finished until the third finishing step (S500) are stored in a container and aged to complete the Moringa beech tea so that the moisture content of the entire meringue tea is uniformly maintained (S600). The final moisture content of Moringa tea after completion of the soaking step is 4-6%.

2. Manufacture of Moringa tea

Fig. 2 is a schematic diagram showing a process for producing a molten tea leaf tea. The manufacturing process of Moringa japanese tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

The collected meringue leaves are washed in clean water (S200). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

The washed Moringa leaves are subjected to the fermentation step (P300). When boiling water is boiled in the hot pot, when the steam reaches enough, put Moringa green leaf in the steamer and steam it for 20 ~ 40 seconds. Steaming time varies depending on the kind and amount of the raw material. For Moringa leaf, steam for 20 to 40 seconds, preferably 20 to 30 seconds.

Moringa leaves that have been overproduced (P300) are subjected to a first hot air drying step (P400) in which the moisture of the surface of the meringue leaves is dried by hot air of 80 to 90 ° C while stirring in hot air while stirring. At this time, the moisture of the Moringa leaves is evaporated and the moisture inside the leaves becomes uniform throughout the Moringa leaves and the Moringa leaf color is maintained. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

Moringa leaves that have undergone the first hot air drying step (P400) perform a kneading step (P500). Similar to the process of preparing the seedling of Example 1, the seedling was sprinkled for 10 to 15 minutes while repeating the spinning and spinning, thereby appropriately destroying the cell tissue of the moringa leaves to form a moringa component, Also,

Moringa leaves that have undergone the cleavage step (P500) are subjected to a second hot air drying step (P600) with hot air at 80 to 90 ° C. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

(P300), the first hot air drying step (P400), and the skirting step (P500) depending on the type and amount of the fresh leaves. As the process repeats, the bitterness of the leaves is reduced, and the deep and rich flavor is revived. In this example, the process of squeezing and drying was repeated three times using Moringa leaf as a raw material.

The second hot air drying step (P600), and the drying step (P700). The secondary hot air dried leaves are spread widely and dried at room temperature for 1 ~ 2 hours so that the moisture content is 4 ~ 6%.

As mentioned above, conventionally, in order to increase the circulation period, the moringa leaves are simply dried and imported, thereby limiting the use of the leaves due to the risk of nutrient destruction and bitter taste unique to Moringa leaf. In this way, it is possible to increase the preference of consumers for enjoying tea by enhancing the moringa flavor as well as increasing the distribution process of moringa leaves by providing the moringa leaves in the form of vinegar or potted tea in a manner of not being dried, , Can be used as a material in a food processing process using a raw material of Moringa leaf, so that a Moringa fermented beverage can be produced by using it.

(B). Mixing Moringa tea leaves, honey, and purified water

The Moringa tea leaves prepared in the step (A), honey, and purified water are mixed at a weight ratio of 1: 1: 1 and placed in a fermentation vessel. Put the Moringa tea leaves, honey, and purified water in a large container, mix them evenly, so that the surface of the Moringa tea leaves touch the honey, and then put them in the fermentation container. After the Moringa tea leaves are thoroughly washed so that they are completely immersed in the liquid part without being exposed to the upper part of the mixture of honey, boil and sterilize the raised stone. Then cover the entrance well with a lid or vinyl for sealing.

At this time, it is preferable to use ripe honey which has been aged for a year or more after harvesting, and it is possible to use any of acacia honey, honey, and wild honey. The purified water to be used is preferably alkaline water having a pH of 8 or more. The Moringa tea leaf prepared in the step (A) may be first pushed into the fermentation vessel, and honey mixed with honey and water at a weight ratio of 1: 1 may be poured into the fermentation vessel. At this time, make sure that the molting tea leaves are completely immersed in the liquid portion by raising the rising stone in the fermentation vessel.

(C). Fermentation stage

The mixture of Moringa tea leaves prepared in step (B), honey and purified water is aged for 6 months in a well ventilated place. During aging, stir once or twice with a long spatula so that the meringue leaves are sufficiently exposed to the honey so that the nutrients can be easily leached.

(D). Filtering stage

In step (C), the aged Moringa tea leaves are filtered after 6 months. Put a clean cotton swab on the sieve, pour the fermented water, and get a portion of the leached liquid, which is filtered down the body.

(E). Aging stage

The Moringa fermented beverage, which is a liquid portion filtered in the step (D), is put into a fermentation vessel and subjected to secondary aging. The fermentation vessel is fermented for one month to six months in a cool, well-ventilated place to complete the Moringa fermented beverage.

The finished Moringa fermented beverage can be diluted 3 to 5 times with water and can be consumed. It can be used as a raw meal in cooking, as a seasoning, or as a raw material for 2nd to 3rd processing.

The present invention relates to a method for producing a moringa fermented beverage by using a Moringa tea produced through a method of grinding or steaming a Moringa which contains a large amount of excellent nutrition and functional materials, It is possible to use it for industrial improvement because it can be used for improvement of the public health and eating habits and health food industry.

Claims (4)

1. (A) preparing Moringa tea so as to have a water content of 4 to 6% after collecting and washing the Moringa leaves; (B) mixing Moringa tea prepared in step (A): purified water having a pH of 8 to 10.5 in a weight ratio of 1: 1: 1; (C) incubating the mixture of step (B) in a fermentation vessel and fermenting the mixture for 6 months; (D) a step of filtering the fermented product fermented in the step (C) to obtain a moringa fermented beverage in a liquid portion; (E) aging the Moringa fermented beverage obtained in the step (D) for 1 to 6 months,
   Moringa tea having a moisture content of 4 to 6% in step (A) is collected by washing with clean water and removing moisture. The leaves are removed from a frying oven at 80 to 90 ° C for 5 to 10 minutes, ~ 15 minutes after boiling, leaving at room temperature for 10 ~ 15 minutes and drying; The first step is to leave the moringa leaves at 200 to 250 ° C for 5 to 10 minutes and then at room temperature for 10 to 15 minutes. Then, the leaves are allowed to stand at room temperature for 10 to 25 minutes and then dried. The second step is a tertiary grinding step in which the moringa leaves are left in a soft pot at 100 to 200 ° C for 30 to 40 minutes and then at room temperature for 10 to 15 minutes and then left at room temperature for 10 to 25 minutes for drying. Wherein the third step comprises drying the Moringa leaves to a moisture content of 4 to 6% at room temperature.
   
2. (A) preparing Moringa tea so as to have a water content of 4 to 6% after collecting and washing the Moringa leaves; (B) mixing Moringa tea prepared in step (A): purified water having a pH of 8 to 10.5 in a weight ratio of 1: 1: 1; (C) incubating the mixture of step (B) in a fermentation vessel and fermenting the mixture for 6 months; (D) a step of filtering the fermented product fermented in the step (C) to obtain a moringa fermented beverage in a liquid portion; (E) aging the Moringa fermented beverage obtained in the step (D) for 1 to 6 months,
   Moringa tea having a moisture content of 4 to 6% in step (A) was collected from Moringa leaves and washed with clean water. The leaves were washed with steam at a temperature of 100 ° C for 20 to 40 seconds in a hot pot, Drying the lingua leaves with hot air at 80 to 90 DEG C for 20 to 40 minutes; The above-mentioned primary hot-air dried Moringa leaves were rubbed for 10 to 15 minutes, and the above-mentioned Moringa leaves were subjected to secondary hot air drying for 20 to 40 minutes in hot air at 80 to 90 ° C., And drying at room temperature for 1 to 2 hours.
   
3. A Moringa fermented beverage produced by the method of manufacturing a Moringa fermented beverage of claim 1 or 2.
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